Sambal Orange Vinaigrette Recipes

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SAMBAL-ORANGE VINAIGRETTE



Sambal-Orange Vinaigrette image

Provided by Kristin Donnelly

Categories     Salad Dressing     Orange Juice

Yield Makes 1/2 cup

Number Of Ingredients 5

1 tablespoon sambal oelek chili paste
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
1/4 cup grapeseed or other neutral oil
1/4 teaspoon kosher salt

Steps:

  • In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
  • The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.

ORANGE VINAIGRETTE



Orange Vinaigrette image

A low-fat vinaigrette recipe

Provided by Candice

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

Steps:

  • In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g

BLOOD ORANGE VINAIGRETTE



Blood Orange Vinaigrette image

The sweet tang from blood oranges makes a beautiful vinaigrette. Toss it over your favorite greens, some fresh slices of blood orange, and a few candied nuts for an amazing salad.

Provided by CJ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

½ cup olive oil
⅓ cup blood orange juice
¼ cup red wine vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
salt and ground black pepper to taste

Steps:

  • Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 6 g, Fat 13.6 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 44.2 mg, Sugar 5.2 g

ORANGE VINAIGRETTE



Orange Vinaigrette image

Provided by Bobby Flay

Yield 3/4 cup

Number Of Ingredients 8

1 cup fresh orange juice
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon Ancho chile powder
1 tablespoon red wine vinegar
1/2 cup olive oil
Salt and freshly ground pepper

Steps:

  • In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
  • In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

CREAMY ORANGE VINAIGRETTE



Creamy Orange Vinaigrette image

Provided by Jane E. Brody

Categories     condiments

Time 10m

Yield 2/3 cup

Number Of Ingredients 7

1/3 cup orange juice
2 tablespoons balsamic or red wine vinegar
1 teaspoon finely minced orange peel
1/8 teaspoon salt
1/4 cup yogurt "cheese"
2 tablespoons flavorful oil (like extra-virgin olive oil)
cayenne, white or black pepper, to taste (optional)

Steps:

  • Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 246 milligrams, Sugar 7 grams

ORANGE VINAIGRETTE



Orange Vinaigrette image

With a few simple, nutritious ingredients, this orange vinaigrette will be your new go-to salad dressing.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 3/4 cup

Number Of Ingredients 5

1/4 cup fresh orange juice
1/4 cup lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil

Steps:

  • Combine the juices and salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.

CREAMY ORANGE VINAIGRETTE



Creamy Orange Vinaigrette image

Use this recipe when making our Orange and Jicama Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 9

1 teaspoon cumin seeds
1 navel orange
2 teaspoons Dijon mustard
2 teaspoons orange-flower honey or regular honey
3 tablespoons champagne vinegar
Coarse salt
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
Freshly ground pepper

Steps:

  • Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder.
  • Zest orange; set zest aside. Cut pith from orange. Working over a bowl to catch juices, cut orange segments from membrane, letting them fall into bowl. Squeeze any remaining juice from membrane into bowl. Remove segments, and coarsely chop; return to bowl.
  • Whisk together mustard, honey, vinegar, 1 teaspoon salt, and cumin. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in orange flesh, juice, zest, and the cream; whisk until thickened. Season with salt and pepper.

MANDARIN ORANGE VINAIGRETTE



Mandarin Orange Vinaigrette image

This vinaigrette is delightfully different, and goes together in 5 minutes. This came from Cheap Fast Good! I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups, 4-5 serving(s)

Number Of Ingredients 6

8 ounces mandarin oranges
1/4 cup red wine vinegar or 1/4 cup cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey
2/3 cup vegetable oil

Steps:

  • Drain the oranges and put them in a blender or food processor. Add the vinegar, salt, and black pepper. With the motor running, add the honey and oil in a thin stream through the feed tube. Process until thoroughly blended.
  • Serve at once or cover and refrigerate until ready to serve, up to 2 weeks. (If the dressing separates while standing, shake it well to recombine before serving).

Nutrition Facts : Calories 370.6, Fat 36.5, SaturatedFat 4.7, Sodium 147.9, Carbohydrate 12, Fiber 1.1, Sugar 10.3, Protein 0.5

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